If you’re looking for an easy way to make and serve pumpkin pie, these healthy pumpkin pie bars are for you! It’s a simple recipe using a pecan almond flour crust, grain free and dairy free making them the perfect healthy pumpkin dessert.
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Looking for more pumpkin recipes? Check out my Deep Dish Pumpkin Cookie Skillet, Grain-Free Pumpkin Bread and Pumpkin Bundt Cake!
It is time for everyone’s holiday favorite!
PUMPKIN PIE… in bar form!
It’s basically easier than classic pumpkin pie and not as intimidating as baking a traditional round pie, if you know what I mean.
Traditionally, pumpkin pie (in its circle form) is made with a standard flour & butter crust. If you’ve never made your own crust before I know this can seem overwhelming.
But no worries – We’re taking the overwhelm out of this healthy pumpkin pie because we’re not making a traditional pie crust, but a crust made with pecans and almond flour.
It’s more of a shortbread style crust and it’s super easy.
The Perfect Healthy Pumpkin Dessert
Whether you’re looking to be a little more health conscious this season or you just love easy healthy desserts, I think you will fall in love with these easy pumpkin pie bars.
If you’re sharing with friends and family this year, you can surprise them with this dairy-free and grain-free pumpkin pie recipe – they won’t even know it’s made with real-food ingredients!
Pumpkin Filling Ingredients
These healthy pumpkin pie bars come together with a list of simple ingredients – a mix of pantry staples and fridge necessities.
- canned pumpkin – We’re using an entire can of pumpkin puree here (yay!). I wouldn’t recommend roasting a pie pumpkin for this recipe, as I can’t promise the texture will stay the same once baked. Make sure to use pure pumpkin puree, not pumpkin pie mix.
- eggs – provide structure for the filling and will make sure the bars cook properly. I don’t have a sub here for vegan, but if you try an egg replacer, let me know.
- coconut sugar – You can also use date sugar or maple sugar. Really any kind of granulated sugar works here. Brown sugar is a fine substitute as well.
- maple syrup – Acts as part of the liquid, but also sweetens the pumpkin pie filling. Make sure to use pure maple syrup (not pancake syrup).
- full fat canned coconut milk– full-fat coconut milk is best here if going for the dairy free recipe. If not dairy free, heavy cream or half and half would be best. I haven’t tried this recipe with other milk (i.e. cashew or almond milk) so I can’t say how it’d turn out.
- tapioca flour – just a bit is necessary to help thicken the pumpkin filling mixture.
- pumpkin spice & cinnamon – obviously pumpkin pie spice is needed. Then we add a bit more cinnamon for more flavor. You can make your own homemade pumpkin pie spice (linked) using just 4 spice ingredients.
- vanilla extract – always vanilla when baking!
- sea salt –just a pinch enhances flavors.
Pecan Almond Crust
For this easy gluten free pie crust, whole pecans get processed with super fine almond flour, sugar, ghee (or coconut oil or butter or dairy free butter) and a touch of salt.
We’re using Bob’s Red Mill Super-Fine Almond Flour for the crust, which makes these healthy pumpkin pie bars a grain free and a paleo friendly dessert.
Bob’s is my go-to, my main man (literally) when it comes to just about all of my pantry baking ingredients. You just can’t go wrong with their amazing quality and product line up!
Their Super-Fine Almond Flour is made from blanched almonds (not whole almonds, that’s “almond meal”) and is perfect for all of your grain-free baking needs.
Just see all of my almond flour recipes, here.
How to Make Pumpkin Pie Bars
Let’s dive in to how we make these healthy pumpkin pie bars. As mentioned previously, it’s really quite easy.
We’ll go over the recipe step-by-step with visuals, but be sure to scroll down below to the recipe card for ingredient amounts and full instructions.
For equipment you’ll need:
- 9×13 pan OR quarter sheet pan ( <— what I used) lined with parchment paper.
- food processor or small blender (for the crust)
Step 1 – Make the Almond Flour Crust
In the bowl of a food processor, process pecans until broken down. Then add almond flour, sugar, and melted ghee (or whatever fat you’re using).
Process again until the dough forms. Then press the crust mixture down into a parchment lined pan and bake for about 10 minutes at 350ºF.
Allow the crust to cool for 15 minutes before making the pumpkin pie filling.
Step 2 – Prepare the Pumpkin Pie Filling
In a large bowl mix together canned pumpkin puree, maple syrup, sugar, eggs full-fat coconut milk, spices, salt and vanilla.
I like to use an electric mixer here to ensure everything is well combined. If you don’t have an electric mixer, be sure to whisk the eggs and pumpkin together first before adding the rest of the ingredients.
Step 3 – Bake the Pumpkin Pie Bars
Pour the pumpkin pie filling over the baked crust and spread smooth .
Bake for 35-40 minutes, until middle has just set. My bars took 40 minutes.
Step 4 – Chill bars in fridge
In order to get the perfect texture for pumpkin pie, you need to chill the bars in the fridge. Note: the color of my pumpkin pie filling was a little dark at first, but the color lightened up after chilling in the fridge for a few hours.
Coconut Whipped Cream Topping
What’s a healthy pumpkin pie recipe without coconut whipped cream?!
If you are feeling ambitious, you can make your own whipped cream topping by whipping a chilled (overnight) full-fat can of coconut milk. There are also dairy free whipping cream alternatives, but I have not tried those yet. For best results, make sure the canned coconut milk is chilled for at least eight hours, and you can also place a metal mixing bowl in the freezer prior to whipping.
To make coconut whipped cream, use a stand mixer fitted with whisk attachment; whip cream until light and fluffy.
If you don’t feel like making homemade whipped cream, there are loads of dairy-free whipped topping alternatives if you’re looking for a grocery store option.
Making ahead
You can make these pumpkin pie bars in advance, the morning of up to one day ahead. Be sure to store in fridge until ready to serve
Just note the longer the bars sit, the softer the crust gets.
More Healthy Dessert Bars
If you make this pumpkin pie bar recipe, be sure to leave a comment and star rating below! I love hearing from you and it helps others learn about the recipe too. Xx Ashley
Healthy Pumpkin Pie Bars
Ingredients
Pecan Almond Flour Crust
- 1 cup raw pecans
- 2 cups Bob's Red Mill Super-Fine Almond Flour
- 2 tablespoons coconut sugar
- 4 tablespoons ghee, or coconut oil, or dairy-free butter
Pumpkin Pie Filling
- 1 (15 ounce) can pumpkin puree, not pumpkin pie filling
- 2 large eggs
- ⅓ cup coconut sugar
- ¼ cup maple syrup
- 1 ¼ cups full-fat canned coconut milk, blended
- 1 ½ teaspoons vanilla extract
- 1 ½ tablespoons tapioca flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
Whipped Topping
- 1 (14-ounce) can full-fat canned coconut milk, chilled overnight
- 1 tablespoon maple syrup, optional
Instructions
- Make the Crust: Preheat oven to 350ºF and line a quarter sheet pan with parchment paper; set aside. Process the pecans in your food processor into little pieces. Add almond flour, sugar, and melted ghee (or whatever fat you're using) and process again until the dough forms and butter has been fully incorporated. Evenly press crust mixture into a parchment lined pan. (Try to make layer as even as possible.) Bake for 12-15 minutes. Allow the crust to cool for 15 minutes before making the pumpkin pie filling.
- Prepare the Pumpkin Pie Filling: In a large bowl using an electric mixer, combine canned pumpkin, eggs, sugar, maple syrup, full-fat coconut milk, vanilla, tapioca flour, spices and salt; mix until smooth. (If you don't have an electric mixer, be sure to whisk the eggs and pumpkin together first before adding the rest of the ingredients.) Pour the pumpkin pie filling over the baked crust and spread smooth.
- Bake: Bake for 35-40 minutes, until middle has just set.
- Refrigerate: Chill bars in the fridge for at least 3 hours, up to overnight. Cut into squares and serve with dollops of whipped cream.
- Make Coconut Whipped Cream: 1 (15 ounce) can of full-fat coconut milk must be refrigerated for at least 6 hours, preferably overnight. Remove cream only from can (discard water or save for smoothies) and whip with electric mixer in a cold bowl, until light and fluffy. Add up to 1 tablespoon maple syrup, or powdered sugar to taste.
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